Home Back Issues February 2013 Hood River's craft beer boom

Hood River's craft beer boom

| Print |  Email
Articles - February 2013
Monday, January 28, 2013
Article Index
Hood River's craft beer boom
Page 2
Page 3
Page 4
Page 5

 

0213 Brewing 07
Above: Irene Firmat's former employees are working to advance a market she and her co-founders at Full Sail Brewing helped create in Hood River.
// Photo by Denise Farwell
Below: David Logsdon was the founding brewer at Full Sail in 1987.
// Photo by Joseph Eastburn
0213 Brewing 09





For many of the other breweries, things have not worked as they planned, because the local market is booming. While trying to please hundreds of draft accounts at bars and restaurants throughout the Northwest, Double Mountain, Everybody’s, Solera and Pfriem have all been burdened by the unexpected success in their pubs. It is a combination of local loyalty and proximity to Portland that has filled the restaurants, and the brewers simply cannot make enough beer to meet the demand beyond Hood River’s borders.

When Double Mountain opened their tasting room in 2007, they hoped to be bottling soon after, but owners Matt Swihart and Charlie Devereux had to sell their 1975 bottling machine they dubbed the “boat anchor” because they needed room in the pub. “You don’t really expect it,” Devereux says. “When you start growing at a consistent clip, you have to start thinking about what happens if that continues.” In their case, the growth meant a large expansion of the brewery, a sizable pub expansion, a new bottling line, a new bottle reusing program and a staff of almost 30 year-round employees.

Their story hardly differs from the others, where brewers have had to put off some of their ambitions just to crank out enough beer to supply pub patrons. Ellenberger, Pfriem and Swihart all had trouble meeting beer demand at the end of the 2012 summer season. In most cases, far more staff than was originally intended had to be hired for the restaurant side of their businesses. Everybody’s employs 26 full-timers to keep up with the restaurant demand. Pfriem has already had to purchase 4,000 square feet of additional storage and refrigeration space since their opening last summer.

 



 

More Articles

Powerlist: Colleges and Universities

September 2014
Wednesday, August 27, 2014
BY KIM MOORE

A conversation about higher education with the presidents of the University of Oregon and Clackamas Community College, followed by September's powerlist.


Read more...

Gender Code

September 2014
Tuesday, August 26, 2014
BY COURTNEY SHERWOOD

Janice Levenhagen-Seeley reprograms tech.


Read more...

The Backstory

October 2014
Thursday, September 25, 2014

In our cover story this month, Wendy Collie, CEO of New Seasons Market, and Kim Malek, owner of Salt & Straw, discuss their rapidly growing businesses and Portland’s red hot food scene. The conversation provides an interesting lens through which to explore trends in the grocery store and restaurant sectors.


Read more...

Register for 100 Best Companies survey

News
Wednesday, August 20, 2014
OBM-100-best-logo-2015 150pxwBy Kim Moore | OB Editor

The 2015 survey launched this week. It is open to for-profit private and public companies that have at least 15 full- or part-time employees in Oregon.


Read more...

Managing family assets: The importance of planning ahead

News
Friday, August 22, 2014
Unknown-1BY CLIFF HOCKLEY |  OB GUEST CONTRIBUTOR

When business intersects with family, a host of  situations can arise. Without a clear vision and careful planning, hard-earned investments can become stressful burdens.


Read more...

Is this employee right?

Contributed Blogs
Wednesday, August 13, 2014
081314 thumb employeefeelingsBY TOM COX | OB BLOGGER

When I say, “Your Employee is Always Right,” I do not mean “right about the facts,” but rather “right about how they feel” and “right about how they want to be led.”


Read more...

Constant Contact

October 2014
Thursday, September 25, 2014
BY AMY MILSHTEIN

To prevent burnout, companies are banning email and after-hours communications. But is the 24-hour workday here to stay?


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS